2. What acidifies the milk to create the flavor of such cheeses as cheddar?
(a) Lava acid bacteria.
(b) Jorgan acid bacteria.
(c) Alkaline bacteria.
(d) Lactic acid bacteria.

3. What changes the pigmentation in fruits and vegetables?
(a) Peeling them.
(b) Leaving them too long.
(c) Cooking them.
(d) Mishandling htem.

4. What should one always do to vegetables before eating them?
(a) Freeze them.
(b) Wash them.
(c) Par boil them.
(d) Peel them.

5. What drug do farmers use on animalw to create the hormones needed for leaner meat?
(a) Steroids.
(b) Caffeine.
(c) Antibiotics.
(d) Morphine.

6. What country do poke and lomi dishes originate from?
(a) Gibraltor.
(b) China.
(c) Hawaii.
(d) Bermuda.

7. What kind of food does the second chapter examine?
(a) Greens.
(b) Eggs.
(c) Meat.
(d) Chocolate.

8. What is the second most popular vegetable in the USA?
(a) Squash.
(b) Tomato.
(c) Egg plant.
(d) Cucumber.

9. What does pickling kill in products?
(a) Microbes.
(b) Nutrients.
(c) Vitamins.
(d) Bacteria.

10. What does one have to damage in cream to make butter?
(a) Protein globule membranes.
(b) Git globule membranes.
(c) Hop globule membranes.
(d) Fat globule membranes.

11. From what kind of cream is ice cream made?
(a) Salted cream.
(b) Whipped cream.
(c) Sugared cream.
(d) Dry cream.

12. What is the best way to cook thin fish?
(a) Frying.
(b) Roasting.
(c) Baking.
(d) Grilling.

13. Which of the following is an example of a starchy tuber?
(a) A tomato.
(b) A potato.
(c) A grape fruit.
(d) An egg plant.

14. What part of the lobster is most prized?
(a) The claw meat.
(b) The stomach meat.
(c) The back meat.
(d) The leg meat.

15. What creates buttermilk?
(a) The watery portion of cream.
(b) Butter mixed in with milk.
(c) Slighty sweetened melted butter.
(d) Whipped cream mixed with milk.